Blue Ribbon Carrot Cake Cookies Recipe

I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair and the cookies not only won first place, but were also named Best of Division. —Marina Castle, Canyon Country, California

Nutritional Facts

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.Yield: 4 dozen.

To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Originally published as Blue Ribbon Carrot Cake Cookies in Taste of Home Christmas Annual
Annual 2012, p128

"I made these for my sister-in-law's baby shower because she loves carrot cake. These cookies were amazing! My sister-in-law loved them and so did everyone else who had them. Definitely will make again!"

"Delicious! Our church treats our local teachers to cookies once per month. I made these for my turn at baking because I love carrot cake. Instead of making sandwiches, I iced each cookie and sprinkled the toasted nuts on top. I made smaller ones which looked very elegant. Toasting the nuts is a must."